INGREDIENTS
2 large sweet potatoes
1 can of pre soaked and cooked chickpeas
1 red onion
1 tsp cumin
1 tsp smoked paprika
1 tsp chilli flakes
Bunch of parsley
2 limes
75 grams Pomegranate seeds
100 ml natural yoghurt or us vegan yogurt
1 tbsp veg oil
1 lemon
40 grams of @eatrealsnacks quinoa paprika flavour chips ( blitzed in a food processor )
INSTRUCTIONS
First you want to turn the oven up to 180°C and wash your sweet potato to clear of any dirt that might be hanging around.
Next stab the potatoes all over with a fork and rub oil over them. Season with salt and pepper.
Place the sweet potatoes on a cooking tray and roast them for at least an hour maybe longer depending on the size. ( to check if the potato is cooked just stab a knife straight into the middle and if it slides out easily it should be done )
Next take the red onion and roughly chop it into small pieces. Drain the chickpeas and rinse with cold water.
Take a heavy bottomed frying pan and fry the onions with a splash of vegetable oil for about 2-3 minutes, then add your chickpeas and continue to fry for about 10 minutes. Next you want to add your spices and season with salt and pepper. Turn the heat down to low and squeeze in the juice of one whole lemon.
Finish the chickpeas with some chopped parsley.
Once the sweet potatoes are ready take them out the oven and cut down the middle opening up the potato. Fill the middle of the potatoes with the chickpeas.
Next take your blitzed @eatrealsnacks paprika chips and sprinkle on top of the chickpeas. Bake for another 5 minutes.
Mix the juice of one lime with the yogurt and leave to one side for people to help themselves.
Take the sweet potatoes out the oven and finish with pomegranate seeds, extra chilli flakes and a good spoonful of lime yogurt. Enjoy!
Enjoy, and be sure to use my code 'LITTLEFRENCHKITCHEN10 for a 10% discount @creativenature!
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